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Linguine with Clam Sauce


4 servings, 1 cup pasta, 1/2 cup sauce
8 points plus

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  • 1 tbsp. olive oil
  • 1 cup chopped Vidalia or other sweet onion
  • 4 garlic cloves, minced
  • 2 cups chopped seeded plum tomato
  • 1 tbsp. chopped fresh parsley
  • 2 tbsp. water
  • 1/4 tsp ground black pepper
  • 36 Littleneck clams
  • 1/8 tsp. salt
  • 4 cups hot cooked linguine (about 8 ounces uncooked pasta)



Step 1

1-Heat olive oil in a medium nonstick skillet over medium-high heat. Add onion and garlic, saute 2 minutes. Add tomato, parsley and black pepper; cook 3 minutes, set aside.

2-Add water and clams to a large Dutch oven over medium-high heat; cover & cook 4 minutes or until shells open. Remove clams from pan, reserve 3/4 cup cooking liquid. Discard any unopened shells.Cool clams, remove meat from shells.

3-Place cooking liquid in pan over medium-high heat until reduced to 1/2 cup (about 5 minutes). Add clams, cooking liquid and salt to tomato mixture. Serve clam sauce over pasta.

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